Jack Miller

You peel white asparagus by holding each spear firmly and using a sharp vegetable peeler to remove the tough outer skin from just below the tip all the way down to the base.   Unlike green asparagus, white asparagus has a thicker, woodier peel that simply has to go if you want tender, enjoyable spears. … Read more

You peel asparagus by snapping off the tough, woody ends rather than using a vegetable peeler on the entire stalk.   This simple trick works because asparagus naturally breaks at the point where the tender part ends and the fibrous part begins.   If you’ve ever wondered how do you peel asparagus without wasting the … Read more

You can oven roast asparagus by tossing the spears with olive oil, salt, and pepper, then spreading them on a baking sheet and roasting at 400°F for about 12 to 15 minutes.   It’s one of the easiest side dishes you can make, and the result is tender inside with slightly crispy, caramelized tips.   … Read more

You marinate asparagus by soaking the spears in a seasoned liquid mixture that adds flavor, tenderness, and a delicious boost to every bite.   It’s a simple technique that transforms plain asparagus into something guests will actually remember.   If you’ve ever wondered how do you marinate asparagus, the answer is easier than you think. … Read more

You make white asparagus by peeling it, trimming the woody ends, and cooking it gently in simmering water until it turns tender and sweet.   White asparagus is the same plant as green asparagus, but it’s grown underground away from sunlight, which keeps it pale and milder in flavor.   Because it’s grown that way, … Read more